Recipe courtesy of Kelsey Nixon
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Gingerbread Squares with Cream Cheese Frosting
Total:
1 hr
Prep:
15 min
Inactive:
10 min
Cook:
35 min
Yield:
24 squares
Level:
Easy
Total:
1 hr
Prep:
15 min
Inactive:
10 min
Cook:
35 min
Yield:
24 squares
Level:
Easy

Ingredients

  • 1 stick (1/2 cup) unsalted butter, melted and cooled, plus softened, for greasing pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed light brown sugar
  • 1/2 cup molasses
  • 1/2 cup sour cream
  • 2 large eggs
  • Cream Cheese Frosting, recipe follows
Cream Cheese Frosting:
  • Two 8-ounce packages cream cheese, at room temperature
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 2 cups confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies.

In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish.

Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely.

Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts.

Cream Cheese Frosting:

In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.

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Recipe courtesy of Kelsey Nixon

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